Buttered Rum And Fresh Pineapple Sauce

Buttered Rum And Fresh Pineapple Sauce Recipe

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Vicki Butts (lazyme)


This sounds like it would be yummy over pancakes. From Pancakes and Waffles by Elizabeth Alston.

☆☆☆☆☆ 0 votes
2 cups
15 Min
15 Min
Stove Top


1 lb
light brown sugar
1 c
1/2 medium
ripe pineapple, peeled
1 Tbsp
unsalted butter
2 Tbsp
dark jamaican or puerto rican rum (or 1 teaspoon vanilla extract)


1Mix the sugar and water in a medium-size saucepan.
2Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve.
3Boil 5 minutes.
4Remove from the heat.
5You should have 2 cups.
6Meanwhile, core the pineapple and cut into 1/4-inch chunks. You need about 1 1/2 cups.
7Melt butter in a medium-size heavy saucepan over moderate heat.
8Add the pineapple and cook 1 1/2 minutes, stirring occasionally, until the pineapple is hot.
9Add the rum or vanilla and let bubble 1 1/2 to 2 minutes.
10Add the brown sugar syrup and bring to a boil.
11Remove from the heat.
12Serve warm.
13The sauce keeps in the refrigerator at least a week.

About Buttered Rum And Fresh Pineapple Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Sugar
Regional Style: American